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Peach Arugula Salad

Peach Arugula Salad

A bright summer salad with peppery arugula, sweet peaches, creamy cheese, toasted nuts, and a simple balsamic dressing, perfect as a side or light meal.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups baby arugula lightly packed
  • 3 ripe peaches pitted and sliced
  • 1/3 cup goat cheese or feta crumbled
  • 1/4 cup sliced almonds or chopped pecans toasted
  • 1/4 small red onion very thinly sliced
  • 3 tbsp extra virgin olive oil
  • 1.5 tbsp balsamic vinegar or white balsamic
  • 1 tsp honey or maple syrup
  • 1 tsp Dijon mustard
  • 1/4 tsp salt
  • 1/4 tsp black pepper

Equipment

  • Mixing bowl
  • Whisk
  • Small skillet

Method
 

  1. Whisk olive oil, balsamic vinegar, honey, Dijon, salt, and pepper in a small bowl until emulsified.
  2. Add arugula to a large mixing bowl and drizzle with about two thirds of the dressing. Toss gently to coat.
  3. sliced peaches, red onion, goat cheese, and toasted nuts over the dressed arugula.
  4. Spoon the remaining dressing over the peaches and onions.
  5. Toss very gently once or twice to keep peach slices intact, then transfer to a serving dish.

Notes

  • Toast nuts in a dry skillet over medium heat until fragrant, then cool before adding.
  • Dress the salad just before serving to keep the arugula crisp.
  • Add grilled chicken or shrimp to turn this into a full meal salad.